Main navigation

Cooking ispainting withflavours

Scroll down

About us

Dear guests of Restaurant de Vrienden van Jacob,

In connection with the measures in force at our government, we have decided at least until 1 September to merge our restaurant and Brasserie Denk on the ground floor in the Country house for lunch and dinner.

We offer you the opportunity to have lunch and dinner at a gastronomic level in a slightly different setting.
But of course always with the hospitality and professionalism that you have come to expect from us. That means that as a Friend of Jacob you are now welcome all day with us!

We look forward to welcoming you at Landgoed Duin & Kruidberg.

With hospitable regards,

The team of Restaurant de Vrienden van Jacob

‘I like to describe my style of cooking as “relaxed”.’

Restaurant De Vrienden van Jacob opened its doors in 2002, with Alain Alders, the current Executive Chef and SVH Master Chef at the helm. Alders on his cooking style: ‘Our dishes are mostly based on traditional French cuisine, with Mediterranean touches. More than anything else, top gastronomy should not be too stiff. I would describe my style of cooking as “relaxed”.’ He points out that talent and culinary experience are, of course, also important,

But it is just as important to love what you do, day in, day out. Without passion and maximum concentration, you will never achieve top results.

The end product? Mostly light, original combinations of ingredients and garnishes that complement each other on a flavour-technical level. Alain Alders: ‘We try out new creations through the Gourmet menu. This menu serves as a kind of platform. The most successful combinations are then added to the main menu, which changes quarterly. The accompanying wine list completes the culinary feast.

The team

"I am always looking for a nice balance between classic and modern 'notes'."

"The basis of our dishes is mostly traditional, but they are prepared using the latest cooking techniques and presented in a contemporary style. Appealing, artful, pure

Alain Alders

"I don't see myself as a head-chef, I am part of the team!"

"At a younger age I discovered that my strength lies in the creativity of life. At school I often dreamed of a career where I could mainly focus on my hands and creative spirit. After high school, the… Lees meer

Jesse van Leeuwen

Chef

The hosts and hostesses of De Vrienden van Jacob know better than anyone else that every guest is different: ‘It is always about being able to “read” the customer correctly. Great listening skills and the ability to put yourself in the customer’s shoes are vital characteristics of a good host or… Lees meer

Service

Service

“My day is a success when guests leave the restaurant happy after an unforgettable evening.”

"I first came to Landgoed Duin & Kruidberg about nine years ago. After filling various positions, both as a trainee and as a permanent employee, I am now the restaurant’s maître d’. During… Lees meer

Jelmer Molendijk

Maître D'

“I get satisfaction from surprising guests with the chemistry between wine and food.”

"During secondary hospitality school, I ended up at Karel V in Utrecht. This sparked my passion for wine. After completing my training at the wine academy and my liquorist course, I moved up to become… Lees meer